Meethi
Tikiya|| Methi Tikki || How to Make Methi Tikiya with step-by-step photos
Meethi Tikkis are crispy, tasty fried golden brown discs that give you an addictive, yummy taste and remind you of some old, good days. Meethi tikiya are made with plain
flour-semolina, sugar, and ghee along with some other basic ingredients_Very easy to make, this tikiya can be stored in
an air-tight jar for up to a month and is also eaten as an evening snack
with tea.
By the way, Traditionally, this methi tikiya is
prepared at Kondon in the Islamic month of Rajab, in which people invite others
to have some foods which are fulfilled as a Minnat every 22nd to 27th Rajab as
per their creed_ My grandmother and aunt used to perform this regularly.
My Latest Video Meethi Tikya:
However, at home, I didn’t see my mother doing this
people do this, which is the reason I added this recipe to my blog. Believe me, I
made it for the first time in my entire life, but that made it too crispy and
tasty.
Here, my idea worked very well. By the way, you can also find my traditional recipe for crispy
khajoor on my blog. These can even be served as a snack and stored
for a month. So, let’s begin.n
Tips for Perfect Crispy Tikya:
- The ratio of the flour, semolina, and ghee should be accurate.
- Kneading tikiya dough should be hard and tight
- Otherwise, tikiya turns soggy and soft
- After frying, tikiya will look soft; they take a few minutes to turn crispy.
- This is why you should keep them on a paper towel immediately after frying and then leave them in an airy place by covering them with a kitchen napkin.
- Don’t be hasty to store them until they get completely cooled down
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In a medium-sized bowl, combine all-purpose flour, semolina, baking powder, salt, powdered sugar, coconut powder, and desi ghee. Stir to mix them together.
Keep mixing the flour until it turns into a crumbly texture.
Start kneading flour with a little milk to a hard The sign of hard dough is when you finger press it down, it will
never bounce back.
Put the dough in the bowl and let it rest for around an hour.
Divide the dough into half. Take one dough ball and give it a dough ball shape. Press and spread it out to a ½ inch thick round shape.
Either sprinkle some sesame seeds over the rolled dough ball and press them with your fingers and a rolling pin, or spread out the sesame over the mat/rolling board and place the dough ball over it, then roll.
Cut the
disc with the help of a medium cookie cutter or any round lid.
Place all prepared tikya on the plate/tray.
Heat the oil around 130-140 C it is in the medium range of
heat, then drop the discs one by one. Fry them on medium flame. Each batch should contain 4-5 discs.
Don't crowd otherwise
Tikya may shred. Don’t disturb the tikya after putting it in oil for around 2
minutes.
Then, flip the sides and stir around the wok
until you get an evenly golden color.
Once fried, transfer to the kitchen paper to remove the excess oil
Transfer to the serving plate or tray.
Meethi tikya is ready to serve as a snack.
Meethi
Tikya is a crispy, tasty, fried golden brown sweet disc that gives you an addictive, yummy and reminds you of some old good days...
Ingredients:
- 125g all-purpose flour
- 75g powdered sugar
- 40g. semolina
- 3 pinches of baking powder
- 2 pinches of salt
- 12.5g melted ghee
- 1/2 cup coconut powder
- 50 ml of milk for kneading the dough
- Oil as required for frying
How to Make Meethi Tikki?
- In a medium-sized bowl, combine all-purpose flour, semolina, baking powder, salt, powdered sugar, coconut powder, and desi ghee. stir to mix them together.
- Keep mixing flour until it turns into a crumbly texture
- Start kneading flour with a little milk to a hard The sign of hard dough is when you finger press it down, it will never bounce back
- Put the dough in the bowl and let it rest for around an hour
- Divide the dough into two. Take one dough ball and give it a dough ball shape. Press and spread it out to ½ inch thick in a round shape
- Either sprinkle some sesame seeds over the rolled dough ball and press them with fingers and a rolling pin, or spread out the sesame over the mat/rolling board and place the dough ball over it, then roll
- Cut the disc with the help of a medium cookie cutter or any round lid
- Place all prepared tikya on the plate/tray
- Heat the oil around 130-140 C it is in the medium range of heat, then drop the discs one by one. Fry them on medium flame. Each batch should contain 4-5 discs.
- Don't crowd otherwise Tikya may shred. Don’t disturb the tikya after putting it in oil for around 2 minutes.
- Then, flip the sides and stir around the wok until you get an evenly golden color.
- Once fried, transfer to the kitchen paper to remove the excess oil
- Transfer to the serving plate or tray
- Meethi tikya is ready to serve as a snack. This meethi tikya can be stored in an airtight jar for up to a month
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